We are in the thick of winter right now, which means it’s harder than ever to get the kids to eat their greens. That’s where Fast Ed comes in. He’s turning Brussels sprouts into a kid-friendly favourite, dumplings, which the whole family will love.

½ cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

4 sprigs sage, sliced, plus extra fried leaves, to serve

Finely grated zest, juice of 2 lemons

Preheat oven to 190°C fan-forced (210°C conventional). Toss Brussels sprouts with ¼   cup of the oil and season generously. Put in a roasting pan and bake for 40 minutes, until well caramelised . Don’t turn during baking.

Meanwhile, cook onion,  garlic  and sage in 1 tablespoon of the oil in  a frying pan on medium heat until it starts to brown, then add oyster sauce and cook until sticky. Mix in zest.

Put onion mixture, sprouts, cottage cheese and parmesan in a  food processor and purée to make  a coarse paste. Season with salt. Put  1 tablespoon of mixture in  centre  of a wonton wrapper. Lightly wet edges,  fold over and crimp to seal. Repeat  with the remaining filling and wrappers.

Heat remaining oil in a large pan with a tight-fitting lid. Add dumplings flat-side down and cook for 4 minutes, until browned. Then add boiling water to a depth of 1cm and fit lid immediately. Cook until liquid has evaporated.

Meanwhile, cook butter in  a pan on high heat until browned, mix  in lemon juice and chopped walnuts, then pour over potstickers. Serve with extra fried sage leaves.

Chicken and prawn pot-sticker dumplings

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